Station Five American Cooking – Cooking Tips Corn Muffins Muffins are made by using the muffin method. In the muffin method, liquid ingredients are li
{"Image DocumentName": "Station Five American Cooking \u2013 Cooking Tips", "Image ImageDescription": "Corn Muffins. Muffins are made by using the muffin method. In the muffin method, liquid ingredients are lightly mixed into dry ingredients resulting in a baked product which has a slightly coarse texture, but is still tender. In making muffins; Prepare pan by using paper liners. They make for easy clean-up. Spray liners lightly with cooking spray to prevent muffins from sticking. Too much spray will cause the bottoms to get overdone. After dry ingredients are measured, mix with a wire whisk to blend and equally distribute all dry ingredients. When liquid ingredients are added to dry ingredients, mix only until dry ingredients are moistened and the batter looks lumpy. Over mixing will produce large air pockets and a tough texture in the final baked product. To fill muffin tin, use the two spoon method to transfer the batter \u2026 take a spoonful of batter with one spoon, push the batter off into the tin by using the back of the second spoon. Fill each muffin section \u00be full with batter. Overfill and the batter might overflow the muffin tin. Be sure to put the same amount of batter in each muffin section so all muffins bake evenly for uniformity. When filling the muffin tin, if you have empty sections, fill them half way with water. The water makes them moist as they bake. Don\u2019t over bake the corn muffins, the muffins will get dried out. To remove hot muffins from the muffin tin, slide a table knife in between the paper liner and the muffin tin. Go around the entire edge and the hot muffin will easily come out of the pan.", "Image XResolution": "37", "Image YResolution": "37", "Image ResolutionUnit": "Pixels/Centimeter", "Image Software": "SlidePlayer", "Image YCbCrPositioning": "Centered"}